Frogmore Stew Two Recipes

FROGMORE STEW

Steps:

• In a stockpot, combine water, onion, seafood seasoning and, if desired, lemons; bring to a boil. Add potatoes; cook, uncovered, 10 minutes. Add kielbasa and corn; return to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until potatoes are tender. Add shrimp; cook 2-3 minutes longer or until shrimp turn pink., Drain; transfer to a bowl. Serve with cocktail sauce, butter and additional seasoning.

CLASSIC FROGMORE STEW (LOW COUNTRY BOIL)

Steps:

• Gather the ingredients.
• Combine all of the seafood boil seasoning ingredients in a bowl and mix together.
• Alternatively, put all of the ingredients into a small jar with a lid and shake.
• Gather the ingredients.
• Put the water in a large stockpot . Stir the crab boil seasoning or Old Bay into the water and bring it to a boil over high heat.
• Meanwhile, cut the potatoes into halves or quarters if large; you can leave them whole if they are small.
• Slice the sausage into 1 1/2- to 2-inch pieces.
• Shuck the corn and break each ear into halves or thirds.
• When the water comes to a full boil, add the potatoes and boil for 5 minutes.
• Add the sausage and continue boiling for 12 minutes.
• Add the corn and continue boiling for 1 minute.
• Add the shrimp and continue boiling for 2 minutes.
• Use a hand-held strainer or pour into a colander and drain well.
• Turn out onto a surface covered with newspaper, brown paper, or several layers of paper towels and serve.
• Enjoy.

FROGMORE STEW TWO

Steps:

• Put water into large pot and add Old Bay seasoning salt.
• Bring to a boil and add potatoes.
• Boil them for 10 minutes.
• Add sausage and corn and boil for 10-15 minutes minutes.
• Add shrimp and cook only 3-4 minutes.
• Drain and put corn, potatoes, sausage and shrimp in a large dish.
• You will completely drain and serve vegetables and meat without broth.
• Add butter and lightly season to taste.
• Serve shrimp with cocktail sauce.

FROGMORE STEW

Steps:

• In a large stockpot, add the shrimp boil and salt to the water and bring to a boil. Add the sausage and boil, uncovered, for 5 minutes. Add the corn and count 5 minutes. Add the shrimp and count 3 minutes. Do not wait for the liquid to come to a boil when timing the corn and shrimp. Drain immediately and serve.

FROGMORE STEW

Steps:

• Bring water and Old Bay Seasoning to boil in a large stockpot.
• Add potatoes and cook for 15 minutes. Add sausage and cook for 5 minutes more. Add corn and cook for another 5 minutes. Stir in the shrimp and cook until shrimp are pink, about 5 minutes. Drain immediately and serve.

FROGMORE STEW

Steps:

• Bring the stock to a boil. Add the onion, bay leaf and thyme and simmer, partially covered, until almost tender, about 7 minutes. Add the sausage and cook for 7 minutes longer. Add the corn and roasted peppers. Cook until just tender, about 10 minutes.
• Season with salt and pepper. (The stew should be full-flavored and rich.) Bring to a boil and add the shrimp. Add the green beans, if desired. Cover and cook for 2 minutes (do not overcook the shrimp).
• To serve, place 4 shrimp, 2 pieces of corn, 3 slices of sausage and some of the peppers, onions and beans in individual bowls. Ladle in 1/2 cup of broth and sprinkle with chopped parsley. Serve with benne seed biscuits (see recipe).

FROGMORE STEW FOR 12

Steps:

• • Bring 5 quarts water and ¼ cup Old Bay seasoning to a boil in a large stock-pot. Add potatoes; return to a boil, and cook 10 minutes.
• • Add sausage and corn, and return to a boil. Cook 10 minutes or until potatoes are tender. Remove potatoes, corn, and sausage with a slotted spoon.
• • Add shrimp to stockpot; cook 3 to 5 minutes or until shrimp turn pink. Remove shrimp with a slotted spoon. Serve with additional Old Bay seasoning, cocktail sauce, and butter. Yield: 12 servings.

GOOD OLE' SOUTHERN FROGMORE STEW

Steps:

• Bring the water to a boil in a very large pot. Squeeze the lemon juice into the water, then throw in the halves. Add the onion, garlic, salt and crab boil. Reduce heat to a simmer, cover, and cook for about 10 minutes.
• Add the potatoes and sausage; cover and simmer for 20 minutes. Add the corn and cook for 10 minutes. Remove from the heat and stir in the shrimp. Let sit covered for 5 minutes or until shrimp are pink. Drain, and serve with melted butter for dipping. Broth may be reserved and reused for cooking rice or other soups.